Soften yeast in the warm water. In a mixing bowl beat the butter, 1/3 cup sugar, and salt with an electric mixer until fluffy. Add 1 cup of the flour and the milk. Separate 1 of the eggs. Add the yolk and the 3 whole eggs to the beaten mixture. (Cover and chill remaining egg white.) Add softened yeast to flour mixture and beat well. Stir in cranberries, citron, and currants. Stir in the remaining flour.

Place in a greased bowl. Cover; let rise in a warm place until double (about 2 hours), then refrigerate dough for 6 hours. (Or, omit 2-hour rise and refrigerate dough overnight.)

Stir dough. Turn out onto a floured surface. Divide dough into 4 equal portions. Set 1 portion aside. Divide remaining 3 portions into 8 pieces each. Roll pieces into balls. Place into 24 well-greased 2-1/2-inch muffin cups. Divide remaining dough into 24 pieces; shape into small balls. With thumb, make an indentation in middle of each large ball. Press a small ball into each indentation. Combine reserved egg white and the 1 tablespoon sugar. Brush over rolls. Cover; let rise in a warm place until nearly double (about 45 minutes).

Bake in a 375 degree F oven for 15 minutes or until golden. Remove from pans; cool on wire racks. Makes 24 servings.